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Easy and Delicious Homemade Strawberry Cake Filling Recipe

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4.2 from 48 reviews

  • Author: Ava
  • Total Time: 12 hours 25 minutes
  • Yield: 2 cups filling
  • Diet: Vegetarian

Description

This easy and delicious homemade strawberry cake filling features fresh strawberries sweetened with granulated sugar, brightened with lemon juice, and thickened with cornstarch to create a luscious, thick filling perfect for layering cakes, topping ice cream, or enhancing breakfast pancakes. Chilling the filling overnight ensures a perfect consistency that won’t run, making it ideal for a variety of sweet applications.

Ingredients

Ingredients

  • 3 cups fresh strawberries
  • 1/2 cup granulated sugar
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp cornstarch
  • 1-2 tbsp water

Instructions

  1. Prepare the Strawberries: Finely chop the fresh strawberries and strain out the liquid to separate solids and juice for a cleaner filling texture.
  2. Make Cornstarch Slurry: In a small bowl, combine the cornstarch with 1 to 2 tablespoons of water and stir well until fully dissolved, forming a smooth slurry. Set aside for later use.
  3. Cook the Strawberry Mixture: In a medium saucepan, add the chopped strawberries, granulated sugar, and freshly squeezed lemon juice. Stir to combine and heat over medium-low heat, stirring constantly until the mixture begins to simmer. Reduce heat to low and simmer lightly for 6-8 minutes as the strawberries break down and the mixture reduces.
  4. Thicken the Filling: Stir the prepared cornstarch slurry into the simmering strawberry mixture. Continue stirring and allow it to simmer for about 2 more minutes until the mixture thickens enough to coat the back of a spoon or spatula, ensuring the filling will hold consistency when cooled.
  5. Cool the Filling: Remove the saucepan from heat, cover it, and allow the strawberry filling to cool completely at room temperature.
  6. Store Properly: Transfer the cooled filling into a small container and cover it directly with plastic wrap pressed onto the surface to prevent a skin from forming.
  7. Chill Overnight: Refrigerate the filling for at least 12 hours, or overnight, to fully thicken and develop flavor, making it easier to spread between cake layers or use in desserts.
  8. Use as Desired: Use the chilled strawberry filling to layer cakes, dollop on ice cream, top pancakes, or incorporate into any dessert needing a fresh strawberry boost.

Notes

  • Pressing plastic wrap directly onto the filling helps prevent a skin from forming on top.
  • Use ripe, fresh strawberries for the best natural sweetness and flavor.
  • The filling thickens further as it cools, so avoid overcooking in step 4 to prevent it from becoming too stiff.
  • If the filling is too thick after chilling, stir in a teaspoon of water to loosen before use.
  • This filling can be refrigerated for up to 5 days or frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert Filling
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-and-delicious-homemade-strawberry-cake-filling-recipe/